Description
These Ricotta Chocolate Chip Cookies offer a soft, moist, and tender texture with a deliciously rich flavor from ricotta cheese. Perfectly balanced with semi-sweet chocolate chips, these cookies are an irresistible treat that combines creaminess and sweetness for a delightful dessert or snack.
Ingredients
Scale
Wet Ingredients
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 1 large egg
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to ensure the cookies don’t stick.
- Cream Butter and Sugar: In a large bowl, use a mixer to beat the softened butter and granulated sugar until the mixture turns light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter and sugar mixture, mixing well to combine all the wet ingredients smoothly.
- Mix in Ricotta Cheese: Stir the ricotta cheese into the wet mixture until fully incorporated and smooth, adding moisture and richness to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning elements.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing and developing gluten.
- Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
- Portion Dough: Scoop the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading while baking.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden, signaling that they are perfectly baked.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set up and maintain their shape.
Notes
- For a chewier texture, use part whole wheat flour instead of all-purpose flour.
- Ricotta cheese adds moisture and a slight tang, enhancing the cookie’s flavor and softness.
- Do not overmix the dough once the flour is added to prevent tough cookies.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- You can substitute the chocolate chips with chunks or other mix-ins like nuts if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
